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Four Seasons Cake

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Ingredients
  Angel food cake mix 8 Ounce (1 Package)
  Fresh mint sprigs 2 (for garnish)
  Fruit 3 Cup (48 tbs), well drained (Fresh/Frozen/Canned)
  Unflavored gelatin 1 Tablespoon (1 Envelope)
  Cold water 1⁄4 Cup (4 tbs)
  Eggs 6 , separated
  Salt 1 Dash
  Sugar 1 Cup (16 tbs)
  Grated lemon peel/Lime/orange 1⁄2 Teaspoon
  Lemon juice/Lime/orange 1⁄2 Cup (8 tbs)
  Heavy cream 1 Cup (16 tbs), whipped
  Fruit 3⁄4 Cup (12 tbs) (Fresh/Frozen/Canned, For Garnishing)
Directions

Bake angel food cake according to package directions, using a 10-inch tube pan.
Invert cake to cool; then remove from pan and wash pan.
Prepare fruit and drain on paper towels.
Soften gelatin in water.
In top of a double boiler, beat together slightly-beaten egg yolks, salt, 1/2 cup sugar, peel, and juice.
Cook over hot water, stirring constantly, until mixture coats a spoon.
Add gelatin and stir until dissolved.
Set custard aside to cool, stirring occasionally.
Beat egg whites until soft peaks form; gradually add remaining 1/2 cup sugar, beating until glossy.
Fold slightly cooled custard mixture into egg whites.
Slice cake into 4 horizontal slices of equal width.
Return bottom layer to tube pan, spoon 1/3 of the citrus filling over it, and arrange 1 cup of the fruit on filling.
Repeat, using next two slices of cake and 1/3 of filling and 1 cup fruit for each layer.
Add top cake slice, cover pan with foil, and refrigerate several hours or overnight.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Dish: 
Cake
Occasion: 
Wedding

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